Homemade Mini Panettones with Fresh Milled Flour

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There’s something truly magical about making classic panettone at home, especially when you get to use fresh milled flour that adds a uniquely wholesome flavor. Mini panettones are perfect for sharing—or keeping all to yourself—and bring that delightful holiday treat right to your kitchen. You might find the process more approachable than you’d guess, and the enchanting aroma filling your home is a lovely bonus. Let me walk you through this cozy, rewarding recipe.

What Makes This Recipe Great

Freshly milled flour flavor.

Using freshly milled flour introduces a depth of flavor that commercial flour just can’t match. It gives your mini panettones an extra layer of complexity and authenticity, which is the best way to savor every bite. 

Mini size, maximum charm.

Making mini panettones instead of a large loaf means you get perfectly portioned treats that are great for gifts or small indulgences. Plus, they bake evenly and quicker, which is always a win when you’re eager to taste the final product.

Traditional with a twist.

This easy bread recipe stays true to traditional panettone while embracing the rustic goodness of fresh ingredients. The combination of dried fruit, soft crumb, and the delicate crust is an inviting presentation that makes each mini panettone a small celebration.

For more fresh milled breads this holiday season, try this Parmesan Pesto Star Bread or this Garlic Herb Focaccia!

Overview of Ingredients

Fresh Milled Flour

Freshly milled flour is the star of the show here, bringing distinct flavor and texture to this homemade bread.

​Fruit and Citrus Zest

Citrus zest and dried berries are traditional, giving panettone bursts of sweet, fruity flavor. If you prefer, try dried raisins or chopped dried apricots for a twist.

Yeast

Instant yeast helps the dough rise and develop that airy, soft texture we all love in panettone.

Butter

Butter enriches the dough, making it tender and flavorful. 

Eggs

Eggs provide structure and moisture, contributing to the panettone’s fluffy interior.

Milk

Milk adds richness and helps activate the yeast gently.

Tips

#1 Knead with patience
Kneading the dough until it’s smooth and elastic is key for a wonderfully soft crumb. If you’re new to kneading, don’t worry if your first few folds feel awkward—practice makes perfect, and the dough will tell you when it’s ready.

#2 Let the dough rise twice
Allow the dough to rise once before shaping, and then again after, to develop the light airy texture panettone is known for. It takes a couple of hours, but the wait is worth it when you see those fluffy little domes puff up.

#3 Use room temperature ingredients
Bring your eggs, milk, and butter to room temperature before mixing to help the yeast activate smoothly. Cold ingredients can slow the rising process and make your dough stubborn.

#4 Don’t rush the proofing
Proof your panettones in a warm, draft-free spot and check periodically. If the dough rises too fast or too slow, it can affect the texture, so keep an eye on the gentle puff rather than strictly on the clock.

#5 Incorporate the fruit carefully
Gently folding in the candied fruit prevents crushing the delicate dough and keeps the fruit nicely distributed. 

#6 Use proper baking molds
Mini panettone pans or sturdy muffin molds work best to support the dough as it bakes. They help the loaf keep that iconic tall, dome shape without spreading out too much.

#7 Cool completely before slicing
Let your panettone cool fully on a wire rack before slicing to avoid squishing the soft crumb. It’s tempting to dig in early, but patience here means your slices will hold their shape beautifully.

Helpful Tools & Supplies

Whether you’re just dipping your toes into the world of fresh milled flour or you’re a seasoned home baker, I’ve taken the guesswork out of what you truly need. All of these tools and resources are available in my shop, designed to help your journey be smooth and nourishing:

Grain Mills

• NutriMill Classic Grain Mill – My go-to for fine, consistent milling; perfect for sandwich breads and everyday baking.
• NutriMill Harvest Grain Mill – Stone-ground elegance: this model delivers whole-grain flavor with a beautiful appearance.

Mixers

• Ankarsrum Mixer – A powerhouse kitchen companion with multiple speeds and attachments—ideal for kneading bread dough effortlessly.

Baking & Bread Tools

• Bread Bow Knife – Artisan-made with a high-carbon steel blade and cherry wood handle—this knife slices loaves with ease.
• Sourdough Essentials Kit With Starter – Complete starter kit that includes dehydrated sourdough starter, banneton baskets, a dough whisk, scoring lame, and more.

Cookbooks & eBook Bundles

• Everyday Whole Grains Vol. 1 & 2 (printed & digital) – Packed with 70+ recipes built around fresh milled flour, from breads to snacks and desserts.
• The Fresh Breads Bundle – A comprehensive set including eBooks like The Perfect Loaf, the Cookie Jar, bulk baking guides, and a sourdough mini‑course—all centered on fresh milled flour.
• Freshly Milled Made Simple Guide – A video-based guide that walks you through milling and baking basics, making the process feel easy and approachable.

Specialty Items

• Dehydrated Sourdough Starter – Just add water and flour to rehydrate this starter—perfect for bakers without an active sourdough culture.
• I Knead Fresh Flour Mug – A charming, handmade 12 oz ceramic mug—great for coffee breaks during dough rising!

Why These Are Worth It

Every tool in this collection has been personally vetted to support you in baking with fresh milled flour. From the grain mills that make your flour, to mixers that knead dough, to resources that teach you every step—it’s all here to make sure your homemade bread journey is joyful, nourishing, and successful.

➡️ Explore all of these items and more in the Generation Acres Farm Shop — your one-stop spot for fresh milled flour baking essentials.

Equipment:

Mixing Bowls
Measuring Cups and Spoons
Whisk and Wooden Spoon
Mini Panettone or Muffin Molds
Wire Rack for Cooling

​How to Make Mini Panettones

Ingredients

Sponge:

• 2 cups freshly milled hard white wheat flour, finely milled (260 grams)
• 5 teaspoons instant yeast
• 1 cup water (232 grams)

Dough:

• 1 cup softened butter (230 grams)
• ¼ cup honey (80 grams)
• 2 eggs, room temperature
• 2 egg yolks, room temperature
• 1 ½ teaspoons vanilla extract
• 3 cups freshly milled hard white wheat flour, finely milled (390 grams)
• 1 teaspoon salt
• 3 tablespoons orange zest
• 1 tablespoon lemon zest
• 1 cup dried currants (117 grams)
• 1 cup dried cranberries (117 grams)
• Egg for egg wash

​Directions:

• The day before making this, prepare the sponge by mixing all of the ingredients together in a large bowl. Cover and place in the fridge overnight to rise.

• The next day, remove the sponge from the fridge.

• In the bowl of a stand mixer, combine the softened butter and honey. 

• Add the eggs and egg yolk, one at a time, then add the vanilla.

• Add the sponge and mix to combine. Mix until it is mostly combined.

• Add 2 cups of flour and the salt and combine using a dough hook. Cover and rest for 10 minutes.

• Add the remaining flour, ½ cup at a time until it starts to pull away from the sides of the bowl. Knead until windowpane, about 8-12 minutes. The dough will be wet, but shouldn’t be too sticky.

• Add the lemon and orange zest and dried fruits, and knead until well incorporated into the dough.
• Cover the bowl and place in a warm place to rise for about 30-45 minutes. It does not have to be doubled in size, just somewhat risen.

• Turn the dough out on a lightly oiled surface and equally divide it into 12 pieces. Shape into balls and place them into the panettone wrappers. Cover and allow to rise until the dough reaches the rim of the paper mold, about 30-45 minutes.  Preheat the oven to 375 degrees F. 

• Once risen, brush the tops of the panettones with the egg wash and bake for 18-22 minutes, until golden brown and the internal temperature has reached 200 degrees F.

Recipe Variations

Gluten-Free Option:
Use a gluten-free flour blend suitable for yeast breads. You might need to add a bit of xanthan gum to help with texture.

Nutty Panettone:
Add chopped toasted almonds or hazelnuts along with or instead of candied fruit for a delightful crunch.

Spiced Version:
Incorporate warm spices like cinnamon, cardamom, or nutmeg into the dough for a cozy aroma and taste.

Chocolate Chip Panettone:
Swap the candied fruit for mini chocolate chips for a sweet bread that’s sure to please kids and adults alike.

Troubleshooting Common Problems with this Recipe

Dense or Heavy Panettone
This usually means the dough didn’t rise enough. Make sure your yeast is fresh and give the dough enough time in a warm spot.

Fruit Sinking to the Bottom
Toss your candied fruit lightly in flour before folding it into the dough. This helps suspend the fruit evenly through the loaf.

Crust Too Hard or Dark
If your panettone crust is browning too fast, tent it with foil halfway through baking. Also, check your oven’s temperature accuracy, as ovens vary quite a bit.

Panettone Collapses After Baking
Over-proofing or handling the dough too roughly after the second rise can cause collapsing. Ensure the dough is not over-expanded and handle gently when shaping.

Dry Texture
Be mindful of the baking time and oven temperature; overbaking leads to dryness. Also, fresh milled flour can absorb more liquid, so adjusting hydration slightly may help.

Freezing & Storing Leftovers

Freezing:
Once cooled, wrap mini panettones tightly in plastic wrap and then place them in an airtight container or freezer bag. Freeze for up to 2 months. To enjoy later, thaw at room temperature overnight and refresh in a low oven for a few minutes to revive softness.

Storing:
Keep your panettones stored in an airtight container or bread box at room temperature for up to 3 days. Avoid refrigeration as it can dry them out. If stored properly, they’ll maintain their tender crumb and delightful flavor.

How To Reheat

Oven Method
Best for: Restoring a freshly baked feel and slightly crisping the crust.
Preheat your oven to 325°F (160°C). Wrap the mini panettone loosely in foil to prevent drying out and warm for about 10 minutes. Remove the foil for the last couple of minutes if you want a slightly crisper outer layer.

Microwave Method
Best for: Quick warming when you’re short on time, though the texture may soften.
Place a slice on a microwave-safe plate and cover loosely with a damp paper towel. Microwave on medium power for 15-20 seconds. Be cautious: too long can make it gummy.

Toaster Oven Method
Best for: Reheating individual slices with a toasty finish.
Set your toaster oven to 300°F (150°C). Place a slice on the rack and warm for about 5 minutes, keeping an eye to avoid burning. This method adds a lovely crunch while keeping the inside soft.

Extra FAQs

Can I use store-bought flour if I don’t have a mill?
Yes, just choose the freshest unbleached bread flour you can find to get the best results. But, the texture and flavor won’t be quite the same.

How long does homemade panettone keep fresh?
When stored properly in an airtight container at room temperature, it’s best eaten within 3 days, though refrigeration can extend this to about a week.

Can I double the recipe for larger loaves?
Yes, you can double the ingredients, but be mindful that larger doughs need longer rising and baking times to cook through evenly.